Coconut Shrimp with Spicy Fresno Chili Dipping Sauce Recipe
This Coconut Shrimp and Chili Sauce recipe offers a delightful combination of crispy, golden fried shrimp coated in a crunchy coconut and panko crust paired with a sweet and tangy homemade chili dipping sauce. The shrimp are seasoned with chipotle powder and Himalayan salt, then fried to perfection, while the chili sauce blends fresh fresno chiles, garlic, macadamia nuts, miso, and citrus for a flavorful complement. Ideal as an appetizer or main dish, this recipe balances sweet, spicy, and savory flavors with a satisfying texture contrast.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion
- Diet: Halal
Ingredients
Scale
Shrimp Coating
- 1 lb jumbo shrimp
- ¼ cup all purpose flour
- 1 tsp chipotle powder
- ½ tsp pink Himalayan sea salt (or coarse salt)
- 2 eggs
- 1 tsp vanilla extract
- 1 cup crushed panko breadcrumbs
- 1 cup shredded coconut (½ cup sweetened, ½ cup unsweetened)
- Grapeseed oil (or neutral oil with high smoke point, for frying)
- Chopped chives, to taste (for garnish)
Chili Sauce
- 2 fresno chiles
- 1 garlic clove
- 1 pinch salt
- ⅓ cup macadamia nuts (crushed)
- 1 ½ tbsp white miso
- 1 tsp vanilla extract
- ⅓ cup rice vinegar
- ⅓ cup agave nectar
- Zest and juice of 1 orange
Instructions
- Prepare shrimp: Peel and devein the jumbo shrimp, leaving the tails on for presentation. Pat the shrimp very dry with paper towels to ensure the coating sticks well.
- Create coating stations: Set up three stations on half baking sheets: Station 1 with a mixture of flour, chipotle powder, and salt; Station 2 with eggs whisked together with vanilla extract and strained; Station 3 with a mixture of crushed panko breadcrumbs and shredded coconut.
- Dredge shrimp: Coat each shrimp first in the flour mixture, then dip into the egg wash, and finally press firmly into the panko and coconut mix to ensure an even, thick coating.
- Chill shrimp: Arrange the coated shrimp on a wire rack set over a baking sheet to catch drips and refrigerate for 20 minutes. This helps the coating set and adhere better during frying.
- Make chili sauce paste: Finely chop fresno chiles and garlic together. Add a pinch of salt and use the back of a knife to mash into a paste.
- Simmer chili sauce: In a saucepan, combine the chili-garlic paste, crushed macadamia nuts, white miso, vanilla extract, rice vinegar, agave nectar, orange zest, and juice. Bring to a simmer and cook for 5-7 minutes until the mixture reduces by about one-third and thickens slightly.
- Blend sauce: Transfer the sauce to a blender and process until smooth or your desired consistency. Set aside to serve.
- Heat oil: In a deep pot, fill with about 5 inches of grapeseed oil and preheat to 365°F (185°C) for frying.
- Fry shrimp: Carefully fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side, avoiding overcrowding. Ensure not to overcook to maintain juicy shrimp.
- Serve: Drain the shrimp on paper towels or a wire rack. Serve hot topped with chopped chives and accompanied by the homemade chili dipping sauce.
Notes
- For best results, pat the shrimp completely dry before dredging to ensure a crisp coating.
- Chilling the coated shrimp before frying helps the breading adhere and prevents it from falling off during cooking.
- Use an oil with a high smoke point like grapeseed, peanut, or vegetable oil for frying.
- The chili sauce can be made ahead and refrigerated; warm slightly before serving if desired.
- Adjust the heat level by using fewer fresno chiles or removing seeds as preferred.
- To keep shrimp warm while frying in batches, place cooked shrimp in a low oven at about 200°F (93°C).
Keywords: Coconut shrimp, fried shrimp, chili sauce, appetizer, seafood, finger food, crispy shrimp, tropical flavors
